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Original Recipe from
Canlis Restaurant,
Seattle.
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Total Time: 3-4 hours (90 minutes prep, 1.5-2.5 hours cooling Romaine leaves)
Serves: 4 to 6 people
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Salad:
| 1 | Large Head Romaine Lettuce
(Wash individual leaves, shake to dry, layer between pieces of
paper towel, place in large ziploc plastic bag(s), seal, and
chill in refrigerator for at least an hour.
Cut or Tear into ~1" pieces.
Don't ever toss a Canlis Salad with warm or wet leaves!)
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| 8 | Cherry Tomatoes cut in half |
| 1/2 C | Green Onion, thinly sliced |
| 3/4 C | Romano Cheese, freshly grated |
| 1/2 C | Bacon, well-done, chopped |
| 1/2 C | Fresh Mint, thinly sliced
(You cannot use too much mint; experiment for yourself)
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| 1 T | Oregano leaves, fresh, thinly sliced |
| 1/2 C | Croutons
(We make our own croutons. Butter and Italian seasoning)
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| Kosher Salt and fresh ground Tellicherry Black Pepper to taste |
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Dressing:
| 1/2 C | Olive Oil |
| 1/4 C | Lemon juice, freshly squeezed |
| 1/4 t | Tellicherry Black Pepper, freshly ground |
| 1/4 t | Garlic, freshly minced |
| 1 | Egg, coddled
(Pour boiling water into a cup and gently lower an egg
(in the shell) into the hot water, let sit for 2 minutes,
remove and let it cool for a few minutes before use.)
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Directions:
To make the dressing, put the salt and pepper, lemon juice, oil, and coddled egg in a bowl and whip vigorously, then reserve.
In a salad bowl, add the prepared Romaine, green onion, cheese, bacon, oregano, and mint.
Pour dressing over salad and toss thoroughly.
Split the salad on to four chilled plates and arrange croutons, a sprinkle of Romano cheese and halved cherry tomatoes on the salad to finish the presentation.
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Last updated Saturday, December 30th, 2017.
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